Anise Liqueurs - The Epicentre Anise Liqueurs Anise Flavored Liqueurs Anise liqueurs are indigenous to Greece, Asia and the Middle East. Tthe aromatic seed of the herb Pimpinella anisum is found throughout the nations that rim the Mediterranean Sea, in the fields, in local foods and, perhaps most ot all, in the drinks that form so important a part of Mediterranean life. In southern France sunny afternoons are spent languishing on the terrace ot the local café, lazily watering down a half-emptied glass of pastis with more water, diluting the spirit but extending the experience. Italian feast days are begun as less formal dinners are ended, with short glasses of sweet sambuca liqueur, inevitably accented with a few coffee beans. In Greece, family and friends gather at the ouzeri, or ouzo bar, for meals composed entirely of mezes, the Greek version of tapas, always accompanied by cool ouzo. And the Lebanese have even built a mythology around their ubiquitous arak, making the outrageous claim that one drink will double the alcoholic potency of anything drunk after it, but only if the arak is taken without food.

Spain has its chinchon; Turkey its raki; and a multitude of Middle Eastern countries have their own interpretations of arak, sometimes spelled arrack. If it touches the sea and the culture permits consumption of alcohol, each Mediterranean nation boasts an anise spirit all its own. Regional Differences of Anise Liqueurs When you look at the culinary proficiency of these same countries, and the way in which their citizens universally love to eat, the appearance of anise in their regional drinks begins to make sense. Praised for years as a stomach-settling herb, anise is suspected to have been used to flavor alcohols for longer than history has been recorded. That it so perfectly complements the olive oils, cheeses, garlic and other pungent tastes of the Mediterranean is an added bonus. The anise spirit that is probably most familiar to North Americans is also the one most dissmilar to its Mediterranean brethren, Italian sambuca. What makes sambuca unusual is that following distillation (from anise and various botanicals), it is heavily sweetened. This suits the liqueur well for its typical role, enjoyed in or alongside an after-dinner espresso.

On special occasions, though, sambuca assumes a special role — in Italy, momentous gatherings such as weddings and Christmas celebrations always start with a welcoming drink, normally sambuca. This tradition provides one explanation for the coffee connection. In the old, agrarian days coffee was a precious commodity and so the number of beans your host put in your glass reflected the esteem in which you were held. Greece has its own tradition for its anise-flavored eau-devie, ouzo. Like arak in nearby Lebanon, the appearance of a bottle of ouzo at a Greek table is a sure indicator that food cannot be far behind, as on inevitably accompanies the other. And unlike the undiluted sambuca, both ouzo and arak are usually served with water, thereby creating a gently refreshing, food friendly drink that is quite at odds with the ouzo shooters so common in North America. All three of ouzo, arak and the Turkish raki are distilled from the leftovers of vinication — grape seeds, stems, skins and the like. Ouzo is said to have originated some time around 1889 in Tirnavos, a northeastern Greek town renowned for its spirits and its silks.

Ouzos’s life began when one particularly smooth, anise-sented version of the spirit was decreed to be “as good as USO Massalias,” the high-end silk sold at market in Marseille. USO was soon corrupted to ouzo and a new drink was born. The connection is apt. Those Marseille-bound silk merchants may well have been themselves inspired by their own anise spirit, absinthe , the famous green Muse of France and precursor to the popular Provençal pastis. But while pastis can truthfully be said to be of the same family tree as the wormwood flavoured absinthe, the trail connecting the two drinks is a winding one. Outlawed in France in 1915, the direct descendant of absinthe was the northern drink, Pernod, which debuted six years before pastis in 1926. Although the northern and the southern spirits are frequently misclassified in the same category, they are actually quite different beverages. More intensely aromatic than Pernod, ouzo or arak, pastis is commonly flavoured with not only anise, but a host of other herbs and spices.

These can include everything from nutmeg to cardamom , white pepper to the South American tonka bean. Some brands even eschew ordinary anise in favour of the more exotic star anise from Asia. Regardless of ingredients or brand, though, there is only one way to drink pastis: diluted at least five to one with cold water and savored over a long, long time. Such is the popularity of pastis that it is possible to step into a café in France and be immediately engulfed in the aroma of spice licorice and anise. And for the aficionado, that is all it takes to know that you have arrived. Sambuca Sambuca comes in two hues,: clear and block. (The Original is clear; the popular ebony versions are more recent arrivals.) Contrary to the mythology surrounding the drink, the coffee beans are optional and the flaming of the spirit purely on affectation. Ramozzotti Sambuca and Luxardo Sambuca dei Cesari are both clear and forcefully anise-scented and flavored, with luxardo being the rounder and slightly sweeter of the two.

In the black category, Opal Nero carries an alluring elegance, white the Luxardo Possione Nera is similar to its clear cousin but more herbal. Ramazzotti Black, with its exotic, turquoise-tinted colour has a drier, slightly spicy body. Ouzo Diluted with water at a ratio of about four to one, as it should be, Ouzo Tirnavou displays an intriguingly peanutty aroma and a complex, dryish flavour with nutty, herbal, anise notes. Ouzo 12 , a best-selling brand in Greece, has a more floral bouquet and flavour and a slight sweetness on the finish. Arak At 50% alcohol, arak is the most potent of the anise spirits and its taste reflects its strength. Best enjoyed diluted, as ouzo or pastis, the Gantous & Abou Road Arak of Lebanon is herbal and grassy with anise on the nose and pepper in the body. The softer Kazan Arak is also much fruitier, with on aroma and flavour that speak of anise and whisper of grappa. Pastis The most popular pastis in the world, Ricard has a sweetish aroma and an upfront anise flavour.

Slightly drier and more mellow are Janot and Bellanis 45, with the former carrying a greater essence of herbs and various botanicols and the latter being more spicy in nature, even boasting a lightly peppery heat. Most complex of all is the Henri Bardouin, with its stated mix of a dozen spices yielding of soft yet complicated character accented by the sweet spice of star anise. Cook's Thesaurus: Anise-Flavored Liqueurs home > liquids > alcohol > liqueurs > anise-flavored liqueurs Anise-Flavored Liqueurs anise-flavored liqueurs = anise liqueurs = liqueurs d'anis Notes: This is a category of liqueurs that are flavored with either anise, star anise, or licorice. Examples include anisette and pastis from France, ouzo and mistra from Greece, anesone and sambuca from Italy, anis and ojen from Spain, and kasra from Libya.

Substitutes: aniseed (finely ground) OR herbal liqueur OR anise extract (Substitute a teaspoon of anise extract for every 1 or 2 tablespoons liqueur.) Varieties: absinthe = absynthe Notes: This potent anise-flavored liqueur contains the narcotic herb wormwood, so it isn't available in most developed countries. If you wish to live dangerously, you might be able to find it in Spain. Substitutes: Herbsaint OR Pernod OR anisette anesone Pronunciation: an-uh-SO-nay Notes: This is an Italian anise-flavored liqueur. Substitutes: anisette (sweeter) anis Notes: This is a name sometimes given to drier anise-flavored liqueurs, like pastis, ouzo, and arak. Substitutes: anisette anisette Pronunciation: ann-uh-SET or ANN-uh-set Notes: This French liqueur is flavored with anise seeds. It's sweeter and lower in alcohol than other anise-flavored liqueurs. Marie Brizard is a well-respected brand.

Substitutes: anis OR anise extract (Substitute one teaspoon anise extract for each tablespoon of anisette.) OR Pernod OR ouzo OR pastis, OR sambuca See also: anise-flavored liqueurs arak = raki = arack = arrack = arraki Notes: The name comes from the Arabic word for juice, and it's applied to a wide variety of somewhat harsh-tasting alcoholic beverages that are flavored with various herbs and spices, particularly anise. It's fairly potent, and usually served as an ap�ritif. Substitutes: ouzo OR grappa OR aquavit Galliano = Liquore Galliano Pronunciation: gal-YAH-noh Notes: This excellent Italian liqueur is flavored with anise and comes in a bottle that's one inch taller than your liquor cabinet. It's used to make Harvey Wallbangers and other cocktails. Substitutes: Neopolitan liqueur (a cheaper American substitute for Galliano) OR sambuca Herbsaint Notes: Made in New Orleans, this anise-flavored liqueur was developed as a substitute for absinthe, which contains a narcotic and is outlawed in the United States.

It's used in mixed drinks and Oysters Rockefeller. Substitutes: Pernod OR Ricard OR anise-flavored liqueur mastika = masticha Notes: This brandy-based Greek liqueur is flavored with gum mastic. Substitutes: ouzo OR metaxa OR anise-flavored liqueur Neopolitan liqueur Notes: This American liqueur is an inexpensive Galliano wannabe. Substitutes: Galliano ouzo Pronunciation: OO-zoh Notes: This potent, anise-flavored Greek liqueur is usually mixed into water, turning it cloudy. Substitutes: Pernod OR Ricard OR pastis OR anisette OR raki OR Sambuca pastis Notes: This is a licorice-flavored liqueur that the French like to serve with water. It's higher in alcohol than anis or anisette. Popular brands include Pernod and Ricard. Substitutes: ouzo OR other anise-flavored liqueurs Pernod Pronunciation: pear-NOH Notes: This is a popular brand of pastis, or licorice-flavored liqueur. It tastes like a mouthful of Good 'N Plenty candies.

Substitutes: Ricard OR Herbsaint OR anisette Ricard Notes: This is a popular brand of pastis, or licorice-flavored liqueur. Substitutes: Pernod OR anisette sambuca Pronunciation: sam-BOO-kah Notes: This is a semi-dry Italian liqueur that's flavored with anise, berries, herbs, and spices. It's traditional to float three coffee beans in each drink. Molinari and Romana are well-known brands. Substitutes: anisette OR ouzo OR Galliano Pernod - An anise flavored liqueur PERNOD See also: Light Recipes with Pernod A Brief History • The first generation of Pernod®, an absinthe, was created in 1792 by a French physician who used the formula as a medicinal remedy for his patients. • Henri-Louis Pernod acquired the absinthe formula and founded Pernod-Fils, an absinthe manufacturing company, eventually renaming the drink Pernod.

• The original Pernod consisted of 65-75% alcohol and the notorious hallucinogen, absinthe “Arthemisia Absinthium,” which gave Pernod a distinct reputation around the world. • After the imposition of a French ban on wormwood due to its hallucinogenic effects in 1915, the absinthe formula was modified, resulting in Pernod as we know it today – a 40% alcohol (80 proof) anise-flavored spirit. Its distinctive flavor is created through a combination of star anise and fennel and 14 aromatic herbs including camomile, coriander and veronica. • Pernod is now distributed in over 170 countries, ranking among the top selling anise-flavored spirits in the world. Cooking With Pernod • Not only has Pernod become an internationally popular aperitif, but it is also commonly used as a zesty cooking ingredient in kitchens throughout the world. • It is known to enhance vegetables, flavor any dish with a subtle hint of herb, or lend the perfect combination of sweetness and spice to dessert.

• In France, the vast majority of aniseed spirits are in fact “Pastis,” which is a complex, yet subtle aniseed and licorice combination, produced through maceration. Pernod is made through distillation and contains only a hint of licorice, which provides a lighter taste that makes it extremely versatile for cooking. • Pernod is used by chefs worldwide for its ability to flavor the meal without overpowering its natural taste. • It is best added at the end of the cooking process to yield the best flavor. Pernod Product Description: Pernod is a versatile, anise-flavored spirit that has been used in cocktails and cuisine for more than 200 years. This premium liqueur is imported from France and its natural flavor is derived from a distilled blend of aromatic herbs - 40% Alc./Vol. Tasting Notes: Color: Brilliant yellow color with radiant clarity. Nose: The nose reveals waves of anise, fresh garden herbs, carnations, fennel and licorice. Taste: The exotic bouquet, when tasted neat, is potent and bittersweet.

With the addition of water, it turns milky-opaque and has a long, licorice-like finish. Visit the Pernod website - Anise Seed – Mountain Rose Herbs Overview Introduction Anise is a member of the family of plants that includes carrots, caraway, cumin, dill, fennel, and cilantro. It has a strong licorice-like flavor and scent, and the essential oil is used to flavor licorice candy. Foods with licorice flavoring often contain anise and not any licorice at all. Constituents The sweet fragrance of the anise fruit and its essential oil is due to to trans-anethole, making up to 90% of the oil. Other components of the taste and smell of anise include estragol (iso-anethole), anise aldehyde, anise alcohol, p-methoxy-acetophenone, pinene, limonene, and gamma-himachalene (2%). Parts Used The whole dried "fruit" or seed Typical Preparations Whole or ground fruits, although flavor is better if the fruits are stored whole and then ground just before use.

Anise is used in French carrot dishes, East Indian curries, Hispanic stews, and Scandinavian breads. It balances the flavors of bay leaf and cinnamon. Anise is also used to flavor liqueurs such as ouzo, anisette, pastis, Pernod, Ricard, anesone, ojen, aguardiente, arrak, kabib, and raki. Summary The process of heating anise in baked goods releases compounds that act as very mild stimulants. The anethole released in grinding and baking slows the decay of the baked goods that otherwise might result from fungi or molds. Anise is also used to flavor many herbal medicines. Precautions Specific: No known precautions. General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. For educational purposes only This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

Pernod and Pastis: How to Drink Them Properly - iCohol.com Home Bar Search Pernod and Pastis: How to Drink Them Properly Pernod and Pastis: How to Drink Them Properly Pernod and Pastis: How to Drink Them Properly Pernod and Pastis are both anise-flavored alcoholic beverages from France that took the place of absinthe when it was banned in 1915. Although the licorice-flavored drinks are similar in taste to absinthe, Pernod and Pastis do not contain the herb wormwood that was absinthe’s “active ingredient”. The drink is especially popular in southern France, where it is taken as both a long drink and as an aperitif. Both beverages are also commonly found among the European ex-pat community in North Africa. People who try Pastis or Pernod for the first time make the mistake of drinking it neat; this is not the right way to enjoy the liqueur for all of its more subtle flavors cannot be released when taken straight. Here is a little bit more information about the drink and how it should be prepared in order to enjoy all of its amazingly refreshing qualities.

Pastis and Pernod are very similar to other anise-flavored liqueurs that are consumed in the Mediterranean. It is very much like arak, raki, and Sambuca. Unlike its predecessor absinthe, Pastis and Pernod are always bottled with sugar and contain 45-50% alcohol by volume. The French liqueurs are also made with star anise, which comes from Asia; they are not made with the European green anise herb. Serving Pastis and Pernod As mentioned earlier, people who don’t have much experience serving and drinking Pastis can sometimes make the mistake of either drinking the liqueur neat or serving it over ice. Neat Pastis is far too strong to be enjoyed on its own, and when it is poured directly over ice, the anethole contained in the liquid will crystallize, making the drink chalky and kind of bumpy. Pastis must be diluted with water. The standard measures for a proper drink of pastis are one part pastis to five parts of water. The pastis is poured into the glass first, followed by the water.

Oftentimes, in restaurant situations, pastis will be served neat in a tall glass, but a jug of water will be given to the customer in order to add the amount of water he or she likes. Pastis is meant to be a refreshing drink on hot days or served as an apéritif to whet the appetite before a big meal. While purists claim that ice cubes should never be added, they can be, but must be added after the water has been poured in so that the anethole doesn’t crystallize. Many people say that pastis tastes best if only cool spring water is used to dilute it. One thing that happens once water is added; the beverage will change color from a transparent yellow or amber color to milky white. This is because when the water is added, some of the ingredients in Pastis become insoluble. Pastis and Pernod are the most popular beverages in France; more than 130 million liters of Pastis are sold each year in the country, which is roughly equal to two liters per resident. Drinks containing Pernod or Pastis Pastis and Pernod are also used to make a variety of cocktails.

While the above method of serving and drinking the liqueurs is the most popular, these are also drinks that have quite a few fans in France and around the world. The Mauresque TED Case Study Template 1. The Issue In 1999, South Africa and the European Union signed an agreement to establish a Free Trade Area (FTA) between the EU and South Africa. The Trade and Development Cooperation Agreement (TDCA) provisionally went into effect Jan, 1, 2000. However, negotiations between the two sides have been stalled over the Agreement on Trade in Spirits. The dispute revolves around the labeling of certain products which are protected names in the EU such as Ouzo, Grappa, Korn, Kornbrand, Jagertee and Pachan. Greece and Italy were the two most vociferous proponents of protection of their grape skin and anisseed flavored spirits. Greece threatened to veto the agreement if South African producers did not discontinue the production of their version of ouzo. The efforts of Greece and Italy to protect the names 'ouzo' and 'grappa' in South Africa seems puerile and ridiculous.

Ouzo is not even manufactured in South Africa and less than 30,000 cases of grappa are produced annually."The Italians and the Greeks say it is a matter of principle. They will not tolerate South African wine producers marketing their own version of two liqueurs which are part of the history of Mediterranean spirit production". Their protestations threatened to ruin a deal that liberalized 95% of trade between the EU and South Africa worth over USD 17b. The Agreement Spirits was finally signed and provisionally went into effect Jan, 28, 2002. But the EU did not stop there. At the 2003 World Trade Organization meeting in Cancun, the European Union petitioned for the name of ouzo (and 40 other products) to be protected under the Trade Related Aspects of Intellectual Property Rights (TRIPS) act of 1995. 2. Description A Short History Ouzo has its roots in Byzantine (eventually Ottoman then Turkish) origin dating back to the 1600's. Distillation of spirits and wines began in the Arab world. People added sugar to wine residue to produce a drink similar to present day grappa.

Eventually the Turks began infusing and processing the residue with aniseed which gave the liquor its distinct Turkish characteristic, the flavor of licorice. The origin of the name ouzo is a bit murky. The drink itself derives its origins from a Turkish drink called raki . Originally the drink was called "Tsipouro" but through a series of contested events, the name was changed t Ouzo. , In 1800's the Greeks shipped the first cases of their aniseed drink tsipouro to Marseille. They were also exporter of fine cocoons at this time and marked the cases "uso a Marsilla" (Italian for Use in Marseilles ) to distinguish the products. According to legend, a Turkish physician named Anastas Bey was visiting the town of Tyrnavos and asked to try the local tsipouro. After tasting the drink, he exclaimed "This is uso Marsilla, my friends"-referring to the high quality. The name spread by word of mouth until eventually ouzo replaced the name tsipouro. ( 1 ) What is Ouzo? Ouzo is usually produced from pure white alcohol that has undergone a two distillation process (of course the process varies from distillery to distillery).

After the alcohol has been distilled, it is infused with various herbs such as aniseed (most predominant), licorice, mint, wintergreen, fennel, and hazelnut. Ouzo and the island of Lesvos (Lesbos ) The island of Lesvos is situated close to Turkey in the East Aegean Sea. It is the third largest island in Greece and known for producing the best ouzo in the world. Plomari , which is situated on the southern coast of Lesvos, is considered the ouzo capital of Greece. It is here that one will find many ouzo factories and even a museum dedicated to this strong anisse drink. Plomari and Ouzo Plomari is the second largest city on Lesvos and most ouzo production takes place here. There are several distilleries, large and small, and it is here that the culture of ouzo drinking can be discovered. Eating and drinking is a large part of Greek culture and ouzo consumption verifies it. Many people enjoy ouzo in the atmosphere of a café where it is consumed with mezedes (little snacks), which can include salads, stewed meats and vegetables, cheese, sausages and sweet breads.

But the most famous snack to be paired with ouzo is known as Sardeles Pastes . Sardeles Pastes are sardines that have been caught in the morning and served at night. They are usually seasoned with oil and lemon and whatever else the cook desires. Though most ouzo is produced in Plomari, the ingredients to make ouzo are not. A blight wiped out the wine production several hundred years ago. Though vines are starting to appear again, the production is not enough to sustain the ouzo industry. Lesvos also lacks the climate to produce the herbs and berries used in ouzo production. Most of the ingredients in this typically Greek potable are imported from places outside of Greece like Bulgaria and Romania. Distillation Not all ouzo goes through a distillation process. Sometimes, the ingredients are bought, simply mixed together and sold. But the best ouzo is said to be distilled ouzo. Like most spirits, distillation varies from producer to producer.

Below is a brief description of how ouzo is distilled by Ouzo Barbayanni , the most famous producer in Plomari (it is also the most potent of the ouzos with an alcohol content of 45%!) Aniseed The selection of aniseed is of great importance for the creation of good ouzo. When the plant is fully ripe, it is harvested, tied up into small sheaves and dried carefully, in the shade, so that its green color does not fade The next step "drimonisma"", during which the plant's seed is carefully separated from the stems. This is done by hand on a tiled plate of marble. The aniseed is then carefully stored in pouches made of plant fibers with all necessary precautions against humidity Alcohol Alcohol, which constitutes the basis for the production of ouzo, is tested twice. First, when it is delivered and then, right before it is used for the distillation. It consists of 100% pure ethyl alcohol made from raisins. Distillation The mixture is poured into special alembics (distillation cauldrons) and is distilled three times, with no sudden raises or drops of temperature.

From the first distillation, only the "heart", meaning the middle fraction of distillation, is retained, which is then used for the second and third distillations, which are performed slowly, under constant supervision and testing. Ripening The "adoloto", which is the term signifying the middle fraction of the last distillation, constitutes the perfect essence of the procedure's last stage. It is then stored in large stainless-steel tanks to settle down, accomplishing "bonding" of the recipe ingredients until homogeneity of the mixture is achieved. Water Before the essence is bottled, it is slowly mixed with crystal-clear water, taken from the mountains of Plomari. This water has excellent characteristics and the proper contents of salts and minerals. The result The result of this traditional distillation process is a 100% extract which grants uniqueness to Ouzo Barbayanni. (A content of only 20% of extract is required by law). This distillation producing 100% extract is followed to produce all four types of Ouzo Barbayanni, relished today by thousands of admirers of this fine beverage in Europe, America, Australia and New Zealand. ( 2 ) How do you drink Ouzo?

Many people put it on ice. Others mix it with water which reduces the effects of alcohol and crystalizes the anise oil. Ouzo is meant to be drunk with food, especially when one considers the high alcohol content of some ouzos. There are some who enjoy ouzo in coffee after dinner. There is even a recipe for an ' Ouzo Frappe ', but you won't see it at Starbucks! I personally recommend imbibing several martinis to dull your palate. Once your palate is adequately dulled, you may order a shooter of ouzo with a coke back. Take the shooter, hold your nose and try to swallow it with it touching only the back of your throat. Drink the coke quickly to get any of the residue that may be lurking in the back of your throat. This may not be the traditional way to drink ouzo, but it is an easier way to enjoy it. 3. Related Cases There are several cases in the Trade and Environment Database (TED) that deal with trademark and intellectual property disputes in or between nations. Many of the cases involve alcoholic beverages (wines and spirits) but several producers of food products, like feta cheese, are slowly seeking protection. II. Legal Clusters 5.

Discourse and Status: Dispute Settled The disagreement between the EU and South Africa was resolved in 2002 with the provisional implementation of the The Agreement on Trade in Spirits beginning Jan, 28, 2002. 6. Forum and Scope: Bilateral and Multilateral The EU and Ouzo The disagreement involved a bilateral agreement between the EU and South Africa. The EU's inter-union agreement, " Council Regulation No 1576/89 ", on geographic indicators, specifically protects the use of the name ouzo. "For an aniseed-flavoured spirit drink to be called 'ouzo' it must have been produced by blending alcohols flavoured by means of distillation or maceration using aniseed and possibily fennel seed, mastic from a lentiscus indigenous to the island of Chios (Pistacia lentiscus Chia or latifolia) and other aromatic seeds, plants and fruits; the alcohol flavoured by distillation must represent at least 20% of the alcoholic strength of ouzo.

The distillate must have been produced by distillation in traditional discontinuous copper stills with a capacity of 1000 liters or less. It must have an alcoholic strenth of not less than .C1 55% vol and nt more than 80% vol. Ouzo must be colourless and have a sugar content of 50 grams or less per liter" ( 3 ) The WTO and Ouzo Most recently the European Union brought a list of 41 different products it wanted to be protected under TRIPS. Ouzo was on that list. Currently Ouzo is protected in the European Union, but it is not protected by the WTO. The following explains how TRIPS works and where ouzo would fit in the agreement. The WTO protects geographic names in the TRIPS agreement (Agreement on Trade-Related Aspects of Intellectual Property Rights). TRIPS is an agreement on intellectual property rights that extends to all members of the WTO of which Greece and South Africa are both members. TRIPS contains two basic standard for geographic protection. They are explained in articles 22 and 23 of TRIPS.

Article 22 of the TRIPS agreement defines geographic indicators as ï¿½ indications which identify a good as originating in the territory of a Member, or a region or locality in that territory, where a given quality, reputation or other characteristic of the good is essentially attributable to its geographical originï¿½( 4 ). These include names such as Kentucky Bourbon and Scotch and Irish Whiskey and foods such as Parmigian-Reggiano cheese. Article 23 of TRIPS specifically deals with wines and spirits. Members are allowed to use legal means to prevent the use of protected names on products that do not originate from their protected area. It goes so far to say that products cannot identify themselves as ï¿½type, style, imitation or the like'. So one could not label a product "Irish style Whiskey". The finalized agreement between South Africa and the EU followed many of the precedence set forth in the WTO's TRIPS agreement. The US, ouzo and trademark infringement There have been legal cases in the US regarding trademark disputes over the labeling of ouzo. The Paddington Corporation vs Attiki Importers & Distributors is an example fo this.

In 1992, the Paddington Corp sued Attiki Importers because the label Attiki used on its ouzo product #1 Ouzo, they contended, was an infringement on the trademark of their product No. 12 Ouzo. The labels of the two products were very similar and Paddington Corp believed was used to confuse consumers into believing they were purchasing the more popular of the two products, No. 12 Ouzo when actually purchasing #1 Ouzo. ï¿½ Unregistered trademarks and trade dresses are protectable under § 43(a) of the Lanham Act, 15 U.S.C. § 1125(a), which provides a private cause of action against any person who "in connection with any goods . . . or any container for goods, uses in commerce any word, term, name, symbol, or device, or any combination thereof . . . which . . . is likely to cause confusion, or to cause mistake, or to deceive . . . as to the origin, sponsorship, or approval of his or her goods . . . by another person." 15 U.S.C. § 1125(a).

To prevail in an action for infringement of a trademark or trade dress under Lanham Act § 43(a), a plaintiff must prove (1) that its mark is distinctive and (2) that a likelihood of confusion exists between its product and the defendant's. Two Pesos , 112 S. Ct. 2753, 2758; Bristol-Myers Squibb Co. v. McNeil-P.P.C., Inc. , 973 F.2d 1033, 1038-39 (2d Cir. 1992). Additionally, functional packaging and product design are unprotected, and functionality may be raised as a defense to an action for trade dress infringement. LeSportsac, Inc. v. K Mart Corp. , 754 F.2d 71, 75-76 (2d Cir. 1985).ï¿½ ( 5 ) The court agreed that the labels were similar but that Attiki Importers had not acted in bad faith and merely chose the label amongst 3 different styles that were provided to them by Cavino (the producers of #1 Ouzo).

The court justified its findings on the fact that there was clearly a difference between the ï¿½#' used on Attiki's product and the ï¿½No.ï¿½ used on Paddington's product. The courts referred to the fact that #11 an #13 ouzo products exist in the market and most generally consumers are aware of the products and are able to distinguish the differences amongst products 7. Decision Breadth: South Africa and the European Union 8. Legal Standing: The Trade and Development Cooperation Agreement 9. Geographic Locations Greece and South Africa Click on Image below to discover more information about South Africa and Greece! a. Geographic Domain: Europe b. Geographic Site: Southern Europe Below is a brief history of the island of Lesvos (where most ouzo is produced) with an even briefer description of its flora and fauna History Archeologists have discovered the remains of ancient plants and animals that lived over 2 million years ago. Excavations indicate that Lesvos has been inhabited since the Neolithic age. Considering its location, Lesvos has been controlled by several different empires including; the Persians, the Egyptians, the Romans, the Byzantines and the Turks.

The island was under attack several times during Turkish rule. In 1912 the island was liberated by a Greek admiral and finally ceded to Greece in 1923. During World War II, the island was occupied by Germany from 1941-1944. Geography, Flora and Fauna 500,000 years ago the volcano Ordomnou erupted and destroyed most of the western side of the island. It is here where one can find a petrified forest. The other parts of the island are mountainous and covered extensively with olive trees. Along with ouzo, Lesvos is renowned for producing some of the best olive oil in Greece. The island is 70km long and 45km wide with an area of 1630 sq km. It has two large bays and home to many marshes and wetlands. Several different types of birds inhabit the island and many come to the island to bird watch. c. Geographic Impact: Greece 12. Type of Measure: Trademark and Intellectual Property 13. Direct v. Indirect Impacts: Direct 14. Relation of Trade Measure to Environmental Impact None a.

Directly Related to Product:Yes: Arak (aka: arrack and araq) b. Indirectly Related to Product: Yes c. Not Related to Product: No d. Related to Process: Yes: Culture 15. Trade Product Identification: Alcoholic Beverage, more specifically Distilled Alcoholic Beverage. 16. Economic Data There is little economic data on how much ouzo production effects the Greek economy. Wine is the 8th largest export for South Africa, so it is clear that the reduction of duties on this product will favorably impact wine exporters in South Africa. 17. Impact of Trade Restriction: High As a part of the EU/South Africa agreement on Wine and Spirits, South Africa is allowed to export 35,300,000 liters of South African wine duty free to the member states of the EU with that amount increasing annually of 6,720,000 liters until 2011. ï¿½ The agreement ensures reciprocal protection of names indicating EU and Member state origin for spirits with a transitional period of 5 years.

South Africa also protects the name "South Africa" or similiar names used to describe the country.ï¿½(6) ( ) 18. Industry Sector: Food and Agriculture 19. Exporters and Importers: Greece and Many Table 1 displays the main importers of distilled alcoholic beverages from Greece were as follows Country 582 3.5 Some resources quoted that Germany consumed 70% of all Ouzo exports while other resources quoted 90%. No concrete data could be found on which resources were correct. It is clear that Germany is the destination for most Ouzo exports. In 1994, the Hellenic Trade Board launched a 3- year program targeting exports of Ouzo to Germany. This explains the large percentage of the total of distilled alcoholic beverages that are exported to Greece from Germany. Exporters EPOM (Distillers Union of Mytilene)- this group exports Ouzo MINI, Ouzo FIMI and Ouzo LESVOS. It is a subsidiary of the Groupe Pernod Richard which is actually a French company. This is the company that owns and distributes Chivas, Glenlivet and Wild Turkey.

They export 50.7m cases of spirits a year of which 18% are anisse based spirits. Barbayannis, LTD - a small but famous producer on Lesvos. They export to several countries including; USA, EU, S. Africa, Australia, Cyprus and Canada. They export BARBAYANNIS OUZO BLUE, EVZON, GREEN, APHRODITE OUZO brands. Metaxa, S&E, A.B.E - this is one of the largest producers and exporters of wine in Greece. They also sell the number one selling brand of Ouzo in the United States, Metaxa Ouzo. Groupe Campari - The owner of the Ouzo 12 brand which was originally owned by the ouzo maker Kaloyannis. In 1989 the Ouzo 12 brand was sold to GrandMetropolitan, a large UK food and beverage distributer along with the famous brandy Metaxa (who previously owned Metaxa brandy). Kaloyannis still produces Ouzo but is now a subsidiary of Groupe Campari, an Italian company.

Campari owns and distributes familiar brands such as SKKY vodka and Cizano Sparking Wines. Cavino SA - the produce #1 Ouzo which is sold in the United States primarily. CH Pavlides Bros SA - producers of Ouzo, brandy, vodka and flavored liquors, their market is predominately Europe and Eastern Europe. Evangelos Tstalis, SA- fairly large producer and exporter of greek wines, they also produce and sell ï¿½fine' ouzo for export. Pilavas Distillery SA- produces Pilavas ouzo which is sold in Germany, Belgium, The Former Yugoslav Republic of Macedonia, Italy, Bulgaria and Cyprus 22. Resource Impact and Effect: Low and Regulatory 23. Urgency and Lifetime: Low and Hundreds of years 24. Substitutes: There are always synthetic substitutes for the flavors that are infused in ouzo VI. Other Factors 25. Culture: Middle Eastern culture is known to have invented the distillation process. Raki and ouzo can both trace their roots to the arabic drink called "Arrack" (araq and arak).

It may seem strange that a culture whose religion prohibits the imbibing of alcohol invented the process which created it. Wine drinking was prevalent in Arabic culture long before Islam came into practice. Alcohol distillation began somewhere around the 8th century AD. There is no 'ouzo' region in Greece so it seems strange that the Greeks are trying to protect a product that has its roots in the Arabic world. The greeks view ouzo as a symbol of Greece, but is it really? There are several anise infused alcoholic beverages in other countries, such as Sambuca (Italy) and Mastika (Bulgaria). Why aren't these countries jumping to protect the names of these products? 26. Trans-Boundary Issues: There are no trade restrictions on ouzo 27. Rights: raki - definition and meaning raki Definitions from The American Heritage® Dictionary of the English Language, 4th Edition n. A brandy of Turkey and the Balkans, distilled from grapes or plums and flavored with anise. from Wiktionary, Creative Commons Attribution/Share-Alike License n. An Turkish liqueur flavored with anise. from the GNU version of the Collaborative International Dictionary of English n.

A kind of ardent spirits used in southern Europe and the East, distilled from grape juice, grain, etc. from The Century Dictionary and Cyclopedia n. A colorless aromatic spirituous liquor, prepared from grain-spirit, as in Greece, or from distilled grape-juice, as in the Levant. Etymologies from The American Heritage® Dictionary of the English Language, 4th Edition Turkish rāqī, from Arabic 'araq, arrack; see arrack. from Wiktionary, Creative Commons Attribution/Share-Alike License From Turkish rakı, from Arabic عرقي (ʿáraqi, "of liquor"), from عرق (ʿáraq, "arrack, arak"), literally, “condensate,” which refers to an ouzo-like liqueur made of raisins. Examples Turks call raki lion's milk, and it looks a little like milk after you put the water in. Bartending/Alcohol/Anise liqueur - Wikibooks, open books for an open world Bartending/Alcohol/Anise liqueur Jump to: navigation , search Anise liqueurs have a predominately anise , also known as "licorice," taste.

It is commonly derived from aniseed, although it can also come from star anise , fennel , or licorice , all of which have a similar taste, though none are related. Many anise-flavored liqueurs will turn a milky white when cold water is added. Anethole and other oils in these liqueurs are soluble in alcohol but not in water. When water is added the oils come out of solution and form tiny droplets that cloud the drink. Although ice-cold water is often used, it is not recommended to add ice to the drink first or to put anise liqueurs in the freezer, as anethole has a high freezing point, causing it to crystallize and form a skin on its surface. Though anise-flavored liquors are generally referred to as liqueurs , several contain no sugar and are thus spirits , including arak, raki, and absinthe.

Contents Wikipedia has related information at Absinthe 70% ABV (140º proof) Flavor: Wormwood and anise Appearance: Green Absinthe is a high-proof, anise-flavored liquor made by distilling herbs, including anise, fennel and grand wormwood (Artemisia absinthium). It should be noted that absinthe is not a liqueur but a spirit, as it does not contain sugar. It is included here as it is relates to several anise-flavored liqueurs such as Herbsaint and pastis. The distillate is either colored with additional herbs--giving it its famous green color, artificially colored, or left clear. Originally created in Switzerland, it's most known as a popular drink in France. Absinthe is typically served by slowly adding three to five parts ice-cold water to one part absinthe. This causes the drink to "louche" and turn a cloudy white. Often a specially designed slotted spoon is placed over the glass and a sugar cube set on top. The water is poured over the cube, dissolving it and sweetening the drink.

In cocktails and other mixed drinks, owing to its very pronounced anise flavor, absinthe is generally used in much smaller proportions compared to other spirits. In most cases it is used similarly to a bitters, in dashes or as a rinse. Absinthe was banned in a number of countries during the early twentieth century because of the supposed danger of poisoning, leading to such symptoms as convulsions, mental deterioration and death. These effects were attributed initially to wormwood itself, and later believed to be caused by the toxic compound thujone, a constituent of wormwood oil. The ban was recently lifted in most countries including the US, allowing its production and sale once again, but manufacturers in Europe are required to comply with European Union laws on thujone levels. [1] Flavor: Anise Appearance: Yellow Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40–45% alcohol by volume, although there exist Ethanol|alcohol-free varieties.

When absinthe was banned in France in 1915, the major absinthe producers (then Pernod and Ricard, who have since merged as Pernod Ricard) reformulated their drink without the banned wormwood component, a heavier focus on the aniseed flavor using more star anise, sugar and a lower alcohol content creating pastis, which remains popular in France today. Pastis has changed considerably since its first creation based on market preference. Pastis is normally diluted with water before drinking (generally five volumes of water for one volume of pastis). The resulting decrease in alcohol percentage causes some of the constituents to become insoluble, which changes the liqueur's appearance from dark transparent yellow to milky soft yellow. The drink is consumed cold, with ice, and is considered a refreshment for hot days. Ice cubes can be added after the water to avoid crystallization of the anethol in the pastis. However, many pastis drinkers refuse to add ice, preferring to drink the beverage with cool spring water.

Although it is consumed throughout France, especially in the summer, pastis is generally associated with southeastern France, especially with the city of Marseilles, and with the clichés of the Provençal lifestyle, like pétanque.

Question: Raki, Pernod and Ouzo contain what aromatic herb?
Answer: Aniseed